EFFECT OF SPROUTING and COOKING OF SOYBEANS ON PALATABILITY, LYSINE, TRYPTOPHANE, THIAMINE, and ASCORBIC ACID
- 1 January 1953
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 18 (1-6) , 640-645
- https://doi.org/10.1111/j.1365-2621.1953.tb17761.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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